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W. Somerset Maugham famously wrote: “There are few things so pleasant as a picnic lunch.”

Excuse me, W., what about a picnic dinner? And what about a picnic dinner in the park under the stars while enjoying live music? Orange County’s summer concert season is already under way, but there’s still time to get in on the fun.

While some cities offer food trucks for your evening repast, bringing a picnic dinner is always fun and needn’t be a hassle. Sure, you can bring peanut butter and jelly sandwiches, but one look to your left or right will bring a case of picnic envy. It’s not that hard to bring something special.

Consider food that is easy to pick up, such as baked chicken, sandwiches or fruit skewers, reducing the need for utensils. Do all your prep work at home, and avoid saucy, messy dishes. Also, be sure to bring napkins, wet wipes and garbage bags, the most forgotten picnic items, for easy clean-up. And seating at the concerts is on the grass, so don’t forget lawn chairs and blankets.

Sure, you can pick up prepared coleslaw to accompany your feast, but this Indian Slaw from “Indian Cooking Unfolded” (Workman Publishing, $19.95) by chef, master teacher and award-winning cookbook author Raghavan Iyer is so flavorful and simple enough to make. Prepared coleslaw mix is a time-saver, and if peanut allergies are a problem, any allowable nut may substitute.

“Unless your mama is from Western India,” writes Iyer, “chances are this is not your mother’s mayo-smothered, garlic powdered coleslaw. Nutty, tart and with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign serrano chilies. Serve the slaw as is for a salad course or as an accompaniment to your traditional picnic fare.”

Some supermarkets stock dried unsweetened coconut in the health food aisle or baking section, but if you can’t find it, you can make your own from the more common sweetened coconut shreds by rinsing and straining them several times in water. However, “an underlying sweetness is fine, since freshly shredded coconut does have an inherent sweet taste,” Iyer noted.

Here are some of north Orange County’s summer concerts. Consult your city’s website for more information.

Brea: Wednesdays at 6:30 p.m. until Aug.10 at City Hall Park

Buena Park: Wednesdays at 7 p.m. until Aug. 3 at Boisseranc Park

Fullerton: Wednesdays at 6:30 p.m. from Aug. 5 to Aug. 19 at the Fullerton Sports Complex

La Habra: Thursdays at 7 p.m. until July 28 at Portola Park

Placentia: Thursdays at 6:30 p.m. until Aug. 18 at Tri-City Park

Yorba Linda: Sundays at 5:30 p.m until Aug. 21 at Hurless Barton Park

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.

From “Indian Cooking Unfolded” by Raghavan Iyer

1. Combine cabbage, chiles and bell pepper in large bowl.

2. Place peanuts in spice or coffee grinder, food processor or mini chopper; pulse to consistency of coarse breadcrumbs. Letting machine run constantly will create a gummy result the consistency of peanut butter. Add coconut, cilantro, salt, and lime juice. Sprinkle ground peanuts over cabbage mixture.

3. Heat oil in small skillet over medium-high heat. Once oil appears to shimmer, add mustard seeds, cover skillet, and cook until seeds have stopped popping (not unlike popcorn), about 30 seconds.

4. Remove skillet from heat and sprinkle in turmeric. Pour mustard-turmeric mixture over cabbage. (I use cabbage from the bowl to scoop out every last bit of spice and oil.)  Thoroughly combine slaw in large bowl to ensure every shred of cabbage is evenly coated. Serve either at room temperature or chilled.

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